Sprout Khichri

Sprout Khichri

Recently I bought sprouts from supermarket imagining that family will love eating sprouts as it is quite healthy food. However when I tried to serve them sprout salad everyone just revolted against my idea. I was confused and I left it in my fridge unused.

Next day I was just trying to figure out what to cook, everyone was insisting on his/her choice. I opened my fridge to see material available. I saw sprouts lying unused. An idea came to my mind and I prepared rice using sprouts. I was happy to serve them nutritious food. Family was happy that they got pulao to relish.

Sprouts are healthy but do you know when we use it raw some time it can trigger food poisoning as we can't see or smell the harmful bacteria which is germinating in raw food. But when we boil sprouts all the harmful bacteria get killed during proper cooking and cooked protein is easier to digest.  So I am happy to serve safe and healthy sprout khichri to my family

Preparation Time : 20 Min

Cooking Time :  30 Min

Ingredients :

• 1 Cup Sprouts 
• 1 Cup rice soaked in water for 30 minutes
• 1 Tablespoon ghee
• 1 Teaspoon zeera
• 1 Teaspoon chopped ginger
• 2 Green chilly chopped
• Pinch of hing (asafoetida)
• 2 Medium size onion sliced
• Salt as required
• Water as required

For Garnishing :  

• Some fried onions
• 1 Tablespoon of chopped coriander

Procedure :   

• In a pressure cooker take a tablespoon of ghee. Add zeera, pinch of hing, ginger and saute it

• Now add green chillies and onion and cook it for 4 to 5 minute on low flame

• Once the onion is light brown add sprouts and cook for 2 minutes

• Now add rice, salt and cook it for 3 to 3 minutes. Now add 2 cup of water pressure cook this for one whistle 

• Sprout Khichri is ready, garnish it with fried onions and coriander. Enjoy it with curd and pickle

Tip :  

• For kids you can add extra ghee on quiche while serving
• If you like khichri more soft add water accordingly 

Channa Dal Rice

Channa Dal Rice

Usually chana daal rice (we call it khichdi) is made on some festive occasions or during some special events. During our childhood we were served this often by mom. However as we grew we were attracted towards much more spicy biriyani.

To make this flat khichri more tasty I added whole spices and onions. I have also added ginger to this. Though we normally don't use onions during festivals however during visits of guests you can prepare this version and delight them.

Preparation Time : 30 Min

Cooking Time : 30 Min

Resting Time : 4 to 5 hours

Ingredients :

• 3/4 Cup Channa dal soaked for 4 to 5 hours
• 1 Cup Rice washed and soaked for 30 minutes
• 1 + 1 Tablespoon Pure ghee
• 1 Teaspoon zeera
• Few whole spices (2 green cardamom, 1Star anise,  little bit of dalchini, 2 bay leaves or tez patta)
• Pinch of hing
• 1 Teaspoon coarsely ground whole spices
• 3 Onions sliced
• 2 Green chilly chopped
• 2 Teaspoon ginger chopped
• 1 Tablespoon chopped coriander 
• Salt according to taste
• 2 Cup water
• Salt according to taste

Procedure :

• Take dal and soak it for 4 to 5 hours and rice for 30 minutes and keep both aside. 
• Take a pressure pan add a tablespoon of ghee along with zeera and whole spices 

• Now add soaked dal to this roast it for a minute or two. Now add rice and salt to this and saute it for 2 minutes add 2 cups of water to this and pressure cook it for one whistle. 

•  Once it is done wait for 10 min and then open the pan

• Take another pan add 1 Tablespoon of ghee add pinch of hing along with chopped ginger 

• Now add sliced onions to this and saute it for 5 to 6 minutes or till its color gets light brown; add chopped green chillies, pinch of salt and coarsely ground whole spices

• Now add cooked rice and dal to this mix well gently 

• Add chopped coriander, serve it hot with curd and pickles 

Tip : 

• Make sure Dal is soaked properly otherwise it won't get cooked properly
• You can use spices according to your taste

Pudina Parantha (Mint Bread)

 Pudina Parantha (Mint Bread)

 Today we feel guilty if we have paranthas in dinner. Not long ago when we were kids and were served this ghee-soaked stuff, we used to feel deeply satisfied. However it is not a bad idea to pamper yourself and your family occasionally with such delicacies.

Preparation Time : 20 Min

Resting Time : 2 Hours

Cooking Time : 15 Min

Ingredients :

• 2 Cup Maida (all purpose flour)
• 2 Tablespoon Sooji (semolina)
• 1 Teaspoon sugar
• Salt according to taste
• 1 Teaspoon yeast
• Few fresh Mint leaves or dry whichever is available
• 2 Tablespoon Pure ghee
• Water as required

Procedure :

• In a bowl take flour, salt, sugar and semolina mix all well
• Dissolve yeast in 1/2 cup of water add this to flour mixture
• Add water as required and knead mixture into a stiff dough. Keep this dough aside for 2 hours

• Now roll the dough to a medium chapati and apply ghee to it and sprinkle some flour on it and hold the chapati as shown in picture

• Now apply again ghee on it as shown in picture and roll the dough again in a ball sprinkle some dry mint leaves on it. Now roll it into paratha

• Now cook paratha on a hot tawa on medium flame and apply ghee on both side. Cook paratha till it is golden brown from both side

• Serve it with dal or curry of your choice

Tips :

• If you are using fresh mint leaves then roast it on hot tawa, cool and crush it into a powder
• Without Mint also, it tastes good 
• To pamper your family before serving pour 1 teaspoon of ghee on hot paratha sprinkle some dry pudding on it and crush it between your palms. My grandmother used to serve paratha this way with lots of love ...